We've turned the popular summer cocktail, Pimm's into a drizzle to top mini scones, perfect when served with clotted cream! These tasty scones would be the perfect addition to a Coronation afternoon tea or to bring along to a street party.
Small handful mint, leaves picked and finely chopped
For the scones
275 g self-raising flour, plus extra to dust
75 g butter, chilled and cubed
50 g caster sugar
Finely grated zest 1 orange
1 medium egg
100 ml milk, plus extra to brush
To serve
250 g clotted cream
Directions
Step 1For the filling, in a small pan over low heat, stir the jam and Pimm’s until melted and combined. Increase heat to medium-high and bubble for 5min, or until thick and gloopy. Scrape into a medium bowl and set aside.
Step 2Preheat oven to 220°C (200°C fan) mark 7 and line a large baking sheet with baking parchment. For the scones, sift the flour and a pinch of salt into a large bowl. Add the butter and rub in using your fingertips until the mixture resembles breadcrumbs. Stir through the sugar and orange zest.
Step 3In a small jug, whisk the egg and milk, until combined. Make a well in the centre of the dry ingredients and pour in the egg mixture. Using a cutlery knife, gently mix, until the dough comes together. Knead briefly in the bowl to make a soft, but not sticky dough.
Step 4Lightly flour a worksurface, tip out the dough and divide in 1/2. Shape each portion into a 12cm disc, working it as little as possible. Cut each disc into 6 equal triangles.
Step 5Arrange the triangles on the lined sheet, spacing slightly apart. Brush the tops with milk and bake for 10min, or until risen and golden. Transfer to wire rack and leave to cool completely.
Step 6To serve, stir the strawberries and mint into the chilled jam mixture. Split the scones and serve with the clotted cream and strawberry filling.
GET AHEAD
Prepare to end of step 6 up to 6hr ahead. Once cool, pack scones into an airtight container. Cover jam mixture and set aside at room temperature. Complete recipe to serve.
